🍲 16 Bean Soup with Ham
A hearty, smoky soup packed with mixed beans, tender ham, and vegetables. Perfect for a cozy meal and even better the next day.
⏱️ Time
Prep: 10 minutes
Cook: 1½–2 hours
Serves: 6–8
🧾 Ingredients
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1 bag (about 20 oz) 16-bean soup mix
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1½ cups cooked ham, diced (or a ham bone)
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1 tbsp olive oil
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1 onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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6 cups chicken broth
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1 tsp smoked paprika
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1 tsp dried thyme
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½ tsp black pepper
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Salt to taste
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Optional: 1 tbsp lemon juice or vinegar (brightens flavor)
👩🍳 Instructions
1️⃣ Soak the beans
Rinse the beans and soak them in water overnight (or quick-soak by boiling 5 minutes and resting 1 hour).
2️⃣ Cook the vegetables
Heat olive oil in a large pot.
Sauté onion, carrots, and celery for 5 minutes until softened.
3️⃣ Add garlic & ham
Stir in garlic and diced ham and cook 1–2 minutes.
4️⃣ Add beans & broth
Drain the beans and add them to the pot with:
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chicken broth
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diced tomatoes
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paprika
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thyme
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black pepper
5️⃣ Simmer
Bring to a boil, then reduce heat and simmer 1½–2 hours until beans are tender.
6️⃣ Finish
Taste and adjust salt. Add lemon juice or vinegar if desired.
🍽️ Serve With
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cornbread
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buttery biscuits
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crusty bread
✨ Optional Add-Ins
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diced potatoes
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chopped kale or spinach
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bay leaf
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a pinch of red pepper flakes for heat
💡 Tip: If you use a ham bone, leave it in the soup while simmering for deeper flavor, then remove it before serving.
If you want, I can also share:
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Slow cooker 16-bean ham soup (dump-and-go recipe)
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30-minute quick bean soup shortcut
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The Southern-style version that tastes like grandma’s 🫘🍲